Arugula Salad with Goat Cheese Medallions
Pair with Sauvignon Blanc
1/3 Pine nuts or sliced Almonds
1/3 cup Currants
3 tablespoons extra-virgin Olive oil
1 tablespoon White Wine vinegar
9 to 10 ounces (about 9 cups) small, tender Arugula leaves or salad mix, rinsed and drained
1 to 3 logs (11 to 12 oz. total) fresh Chévre (goat) cheese, cut into 8 to 10 equal rounds
1/4 cup water
1 egg, beaten and mixed well with the water
1/2 bunch Chives, finely chopped
1 cup Panko
Salt and pepper
In an 8 to 10 inch nonstick frying pan over medium high heat, toast the nuts, stirring often until golden, 3 to 4 minutes. Add currants, stir, pour mixture into small bowl and set aside.
In a wide bowl, mix 2 tablespoons oil and the vinegar. Add Arugula or salad mixture and toast to coat. Mound equal portions onto salad plates.
Add the chives to the Panko to make the dredge. Dip the cheese rounds into the egg mixture and then coat in the Panko mixture. In a frying pan add 1 tablespoon oil over medium-high heat. Lay cheese into the pan and brown on each side, 1 to 2 minutes per side. Divide the cheese rounds between the salad plates. Sprinkle with the nuts and currant mixture. Season to taste with salt and pepper.